CopyrightDisclaimer Under Section 107 of the Copyright Act 1976, allowance is made for "fair use" for purposes such as criticism, comment, news reporting, teaching, scholarship, and research. Fair use is a use permitted by copyright statute that might otherwise be infringing. Non-profit, educational or personal use tips the balance in favor of fair use.
I did not create nor take credit for the songs used in this video.
I DON'T CLAIM ANY RESPONSIBILITY FOR THESE SONGS, THEY ARE COPYRIGHTED TO THE OWNERS AND I AM NOT PROFITING FROM PUTTING THEM ON YOUTUBE

Gordon heads to Spain to visit a sustainable sturgeon farm, and experiences first hand how much caviar Can be produced from just one fish. He then whips up a lobster and potato salad with truffle mayonnaise and caviar to top it all off. Indulgent.
Gordon RamsayUltimate Fit Food: http://amzn.to/2FznHtk
Subscribe for weekly cooking videos.
If you liked this clip check out the rest of Gordon's channels:
http://www.youtube.com/gordonramsay
http://www.youtube.com/kitchennightmares
http://www.youtube.com/thefword

published:21 Jan 2017

views:26248199

A luxurious commodity, now available at a price easier to swallow.
At Petrossian Caviar restaurant in Dubai, guest Anita Attieh from Lebanon is getting her teeth into a once exclusive delicacy.
She used to be one of many consumers who were priced out of the market, it's a trend now beginning to change.
"I tried caviar for the first time about five years ago," she says.
"I enjoy caviar for the taste and the way it is presented, that is what I like most."
This restaurant - which specialises in caviar and gourmet foodstuffs - opened in April 2013 at Dubai's largest mall, frequented by millions of shoppers.
ChefSaber Moufakkir plates thousands of dollars worth of caviar each day.
He says there's been a steady increase in demand for caviar, perhaps because of it's wider availability.
"Well we do have all, all the nationalities like Arabic, European, Indian, American, everybody is coming to eat caviar," he says.
"Everyone now is eating caviar and it's in everyone's hand."
While there's no specific statistics on consumption of caviar in the UAE, those in the industry say that with its booming tourist economy and large expatriate community, the demand for caviar has grown exponentially along with profits.
That new-found access to caviar is thanks to producers such as Emirates Aquatech, a sturgeon farm and caviar processing facility.
Here, workers handle tens of thousands of dollars worth of beluga caviar each day, they jokingly call it 'black gold'.
That's while others monitor dozens of basketball court-length water tanks, the home to hundreds of thousands of egg-producing sturgeon fish.
Unlike the majority of the world's caviar producing facilities, this complex is not on the shores of the Caspian or the rivers of Siberia, but in the Emirate of Abu Dhabi.
With trade in wild caviar banned in 2006, there's since been a gradual surge in acceptance for these farms from connoisseurs around the globe.
That acceptance and growing demand led Ahmed Bin Salem Al Dhaheri, the founder of Emirates Aquatech, to build this; the world's largest indoor caviar producing sturgeon farm in Abu Dhabi with the hopes of capitalising on demand.
"With the UAE and the region growing in terms of economy and population, there's a growing demand on the caviar here as well not only in other parts of the world but here in this region, this country, there is demand for the caviar," he says.
A kilo of wild caviar can cost upwards of $25,000 USD where as farm-raised varieties like that of Emirates Aquatech start from around $2,500; just 10 percent of the price.
That's making it a delicacy accessible to a much wider market.
The idea of constructing a sturgeon farm and caviar processing facility in the Gulf was at first greeted with scepticism given the UAE's vast desert and scorching heat.
It hits over 40 degrees celsius here - a departure from the cooler caviar-producing water of the Caspian Sea.
But Al Dhaheri says that scepticism is misplaced.
"When we started building, announcing the project to the world from here in Abu Dhabi, people thought that this really wasn't the ideal place for such a project," he says.
"People thought that this project can only be in places where cold weather is that is suitable for the fish. No wrong."
The dozens of water basins which line this sprawling industrial complex are monitored by a team of engineers.
The roar of the automated feeding system - programmed to feed the stock by computer - overpowers the sound of water recirculating inside the tanks.
They ensure the home to hundreds of thousands of fish remains at a habitable temperature for years to come so they can reach maturity, despite the scorching Abu Dhabi heat.
All raised, harvested, and packed here in the UAE.
You can license this story through AP Archive: http://www.aparchive.com/metadata/youtube/165149a3bf8eb5e0534111b5c5b01ca1
Find out more about AP Archive: http://www.aparchive.com/HowWeWork

published:03 Aug 2015

views:13459

Caviar is one of the most expensive foods in the world. Selling for up to $35,000 per kilo, it's revered and relished by aristocrats across the globe. But it's an acquired taste. Turns out, caviar wasn't always so valuable. In the19th century, sturgeon species in the US were so common that there are accounts of caviar being offered in saloons for free, like bar nuts. In Europe, fishermen were feeding the eggs to their pigs, or leaving it on the beach to spoil. What changed?
Tech Insider tells you all you need to know about tech: gadgets, how-to's, gaming, science, digital culture, and more.
Subscribe to our channel and visit us at: http://www.businessinsider.com/sai
TI on Facebook: https://www.facebook.com/techinsider
TI on Instagram: https://www.instagram.com/tech_insider/
TI on Twitter: https://twitter.com/techinsider
--------------------------------------------------
Following is the transcript of the video:
Similar to true champagne, caviar doesn't come from just anywhere. This, for example, is not caviar. To get the real thing, it has to be eggs from a sturgeon. There are 27 species around the world in North America, Europe, and Asia. But probably not for long.
Arne Ludwig: In this case, sturgeon will die out because humans are over-harvesting their populations and destroying their habitats.
In 2010, the InternationalUnion for Conservation of Nature placed 18 species on its Red List of Threatened Species, making the sturgeon the most endangered group of species on Earth. But lists like these are bittersweet. On the one hand, they can help protect the sturgeon from further population decline. On the other hand, the rarer that caviar becomes, the more we can't get enough of it. There's actually an economic idea that explains this. It's called the rarity value thesis and it describes how "rarity increases the value of the item." Sturgeon can weigh up to several thousand pounds, and produce hundreds of pounds of roe at a time. The world record belongs to a beluga sturgeon that weighed 2,520 pounds and yielded 900 pounds of roe. Today, she'd be worth about half a million dollars.
It wasn't until around the 20th century when these freshwater fish and their eggs became a rare commodity. Pollution poisoned their waters and dams blocked their spawning grounds upstream. They had nowhere to reproduce and continued to be overfished for their meat and roe. On top of that, it takes 8-20 years for a female to sexually mature, depending on the species. She can produce millions of eggs at a time, but odds are that only one will survive to adulthood. In the end, the sturgeon population couldn't keep up with demand and their coveted eggs became the jewels of the luxury food scene. Today, caviar imports and exports are closely regulated in the US., which is partly why it's so expensive.
DeborahKeane: People forget that every single egg, every one of these eggs is taken off by hand. Now, remember that we're dealing with a raw seafood endangered species. So it is basically like eating and dealing with edible elephant tusks. It is that heavily regulated.
That's why today, the majority of caviar comes from sturgeon farms.
Deborah Keane: Little did I know that by 2011, all wild caviar would become illegal on the planet. When I started there were six farms in the world and only two producing caviar in the world and that was in 2004. Now, there are 2,000 farms.
One farm, in particular, in China called KalugaQueen produces 35% of the world's caviar. Caviar there is harvested with the classic Russian and Iranian technique, which involves killing the fish and then extracting the eggs. Other farms are exploring a different technique, which doesn't involve killing the fish. It's called stripping. The fish are injected with a hormone that triggers their urge to release eggs. Farmers have been doing this for many years, but not to get caviar — just to produce more fish. It wasn't until recently that people started canning this stuff and selling it as caviar.
Dmitrijs Tracuks: The biggest thing is that yes, fish stays alive. You have really small impact on the fish because you do it really fast. You take the fish out of the water, you put it on the special holding facility. The fish has already started to spawn and so all that requires is to press on the belly, massage the belly and the caviar will just flow out of the fish.
The idea behind no-kill caviar is a commendable one, but it has yet to catch on. Either way, with caviar farms in place, this gives the wild sturgeon population a chance to recover. But whether or not, that happens is largely up to us.: https://www.instagram.com/tech_insider/
Why Caviar Is So Expensive | So Expensive

published:08 Feb 2018

views:4995083

published:24 Aug 2018

views:795

2015 is the 50th anniversary of the rediscovery of the Caspian horse. To celebrate this, TV director and Caspian HorseSociety council member, Farokh Khorooshi has teamed up with renowned equine photographer Colin Barker to produce a commemorative calendar depicting Caspians throughout the world, including their native Iran.
There are fewer than 1,000 Caspian horses around the world and so steps need to be taken to preserve and continue the breed, so proceeds from the calendar are going towards setting up the Caspian Horse Sperm BankProject. For more info on the calendar and project please visit: http://www.caspianproductions.co.uk/

Kronos

Kronos was the leader of the Four Horsemen. Along with Methos, Silas and Caspian, he spread terror across two continents in the Bronze Age, killing while roaming the land and destroying everything in their way, just for the pleasure of it all.
In November 1996, Kronos resurfaced in the city of Seacouver. He tried to reunite his infamous brethren, The Four Horsemen again. The Immortal female Cassandra, a former slave of The Four Horsemen was battling Kronos when Duncan MacLeod came across them. It was then that Duncan MacLeod discovered the dark past of his close friend, the wily and peace-loving Immortal Methos. For centuries, Methos was one of the infamous Four Horsemen. He destroyed, pillaged and plundered a myriad lands across the world, right alongside them.

Caspian (band)

History

Early history: 2003–2004

Caspian loosely formed in Autumn of 2003 in Beverly, Massachusetts, developing material through the first year of its existence, recording a demo in May 2004 and performing a small number of shows in late 2004 and early 2005, including a support for the Japanese post-rock band Mono. The band's first performance took place at The Pickled Onion in Beverly, Massachusetts on August 26, 2004. At the time the band had not yet chosen the name Caspian and were looking for a vocalist.

You Are The Conductor: 2005–2006

In January 2005, the band signed with Dopamine Records, releasing a debut EP, You Are the Conductor in November 2005. This was followed, in January 2006, with the band's first tour of the Northeast comprising four dates in New York, D.C. and Pittsburgh. In April and May 2006, the band embarked on its first full tour of the USA, reaching to the west coast and back. A hand pressed, limited edition (100 total) tour EP was released by the band in September 2006 on their second full tour of the United States.

Farm

A farm is an area of land that is devoted primarily to agricultural processes with the primary objective of producing food and other crops; it is the basic facility in food production. The name is used for specialised units such as arable farms, vegetable farms, fruit farms, dairy, pig and poultry farms, and land used for the production of natural fibres, biofuel and other commodities. It includes ranches, feedlots, orchards, plantations and estates, smallholdings and hobby farms, and includes the farmhouse and agricultural buildings as well as the land. In modern times the term has been extended so as to include such industrial operations as wind farms and fish farms, both of which can operate on land or sea.

Farming originated independently in different parts of the world as hunter gatherer societies transitioned to food production rather than food capture. It may have started about 12,000 years ago with the domestication of livestock in the Fertile Crescent in western Asia, soon to be followed by the cultivation of crops. Modern units tend to specialise in the crops or livestock best suited to the region, with their finished products being sold for the retail market or for further processing, with farm products being traded around the world.

The core group of generic top-level domains consists of the com, info, net, and org domains. In addition, the domains biz, name, and pro are also considered generic; however, these are designated as restricted, because registrations within them require proof of eligibility within the guidelines set for each.

Historically, the group of generic top-level domains included domains, created in the early development of the domain name system, that are now sponsored by designated agencies or organizations and are restricted to specific types of registrants. Thus, domains edu, gov, int, and mil are now considered sponsored top-level domains, much like the themed top-level domains (e.g., jobs). The entire group of domains that do not have a geographic or country designation (see country-code top-level domain) is still often referred to by the term generic TLDs.

Farm (revenue leasing)

Farming is a technique of financial management, namely the process of commuting (changing), by its assignment by legal contract to a third party, a future uncertain revenue stream into fixed and certain periodic rents, in consideration for which commutation a discount in value received is suffered. It is most commonly used in the field of public finance where the state wishes to gain some certainty about its future taxation revenue for the purposes of medium-term budgetting of expenditure. The tax collection process requires considerable expenditure on administration and the yield is uncertain both as to amount and timing, as taxpayers delay or default on their assessed obligations, often the result of unforeseen external forces such as bad weather affecting harvests. Governments (the lessors) have thus frequently over history resorted to the services of an entrepreneurial financier (the tenant) to whom they lease or assign the right to collect and retain the whole of the tax revenue due to the state in return for his payment into the treasury of fixed sums (rent) in exchange.

The sea has a surface area of 371,000km2 (143,200sqmi) (not including its detached lagoon of Garabogazköl Aylagy) and a volume of 78,200km3 (18,800cumi). It has a salinity of approximately 1.2% (12 g/l), about a third of the salinity of most seawater.

Etymology

The word Caspian is derived from the name of the Caspi, an ancient people who lived to the south-west of the sea in Transcaucasia.Strabo wrote that "to the country of the Albanians belongs also the territory called Caspiane, which was named after the Caspian tribe, as was also the sea; but the tribe has now disappeared". Moreover, the Caspian Gates, which is the name of a region in Iran's Tehran province, possibly indicates that they migrated to the south of the sea. The Iranian city of Qazvin shares the root of its name with that of the sea. In fact, the traditional Arabic name for the sea itself is Bahr al-Qazwin (Sea of Qazvin).

Silkroad Caspian Farm Ong

CopyrightDisclaimer Under Section 107 of the Copyright Act 1976, allowance is made for "fair use" for purposes such as criticism, comment, news reporting, teaching, scholarship, and research. Fair use is a use permitted by copyright statute that might otherwise be infringing. Non-profit, educational or personal use tips the balance in favor of fair use.
I did not create nor take credit for the songs used in this video.
I DON'T CLAIM ANY RESPONSIBILITY FOR THESE SONGS, THEY ARE COPYRIGHTED TO THE OWNERS AND I AM NOT PROFITING FROM PUTTING THEM ON YOUTUBE

Gordon heads to Spain to visit a sustainable sturgeon farm, and experiences first hand how much caviar Can be produced from just one fish. He then whips up a lobster and potato salad with truffle mayonnaise and caviar to top it all off. Indulgent.
Gordon RamsayUltimate Fit Food: http://amzn.to/2FznHtk
Subscribe for weekly cooking videos.
If you liked this clip check out the rest of Gordon's channels:
http://www.youtube.com/gordonramsay
http://www.youtube.com/kitchennightmares
http://www.youtube.com/thefword

5:26

Abu Dhabi farm makes caviar at a price easier to swallow

Abu Dhabi farm makes caviar at a price easier to swallow

Abu Dhabi farm makes caviar at a price easier to swallow

A luxurious commodity, now available at a price easier to swallow.
At Petrossian Caviar restaurant in Dubai, guest Anita Attieh from Lebanon is getting her teeth into a once exclusive delicacy.
She used to be one of many consumers who were priced out of the market, it's a trend now beginning to change.
"I tried caviar for the first time about five years ago," she says.
"I enjoy caviar for the taste and the way it is presented, that is what I like most."
This restaurant - which specialises in caviar and gourmet foodstuffs - opened in April 2013 at Dubai's largest mall, frequented by millions of shoppers.
ChefSaber Moufakkir plates thousands of dollars worth of caviar each day.
He says there's been a steady increase in demand for caviar, perhaps because of it's wider availability.
"Well we do have all, all the nationalities like Arabic, European, Indian, American, everybody is coming to eat caviar," he says.
"Everyone now is eating caviar and it's in everyone's hand."
While there's no specific statistics on consumption of caviar in the UAE, those in the industry say that with its booming tourist economy and large expatriate community, the demand for caviar has grown exponentially along with profits.
That new-found access to caviar is thanks to producers such as Emirates Aquatech, a sturgeon farm and caviar processing facility.
Here, workers handle tens of thousands of dollars worth of beluga caviar each day, they jokingly call it 'black gold'.
That's while others monitor dozens of basketball court-length water tanks, the home to hundreds of thousands of egg-producing sturgeon fish.
Unlike the majority of the world's caviar producing facilities, this complex is not on the shores of the Caspian or the rivers of Siberia, but in the Emirate of Abu Dhabi.
With trade in wild caviar banned in 2006, there's since been a gradual surge in acceptance for these farms from connoisseurs around the globe.
That acceptance and growing demand led Ahmed Bin Salem Al Dhaheri, the founder of Emirates Aquatech, to build this; the world's largest indoor caviar producing sturgeon farm in Abu Dhabi with the hopes of capitalising on demand.
"With the UAE and the region growing in terms of economy and population, there's a growing demand on the caviar here as well not only in other parts of the world but here in this region, this country, there is demand for the caviar," he says.
A kilo of wild caviar can cost upwards of $25,000 USD where as farm-raised varieties like that of Emirates Aquatech start from around $2,500; just 10 percent of the price.
That's making it a delicacy accessible to a much wider market.
The idea of constructing a sturgeon farm and caviar processing facility in the Gulf was at first greeted with scepticism given the UAE's vast desert and scorching heat.
It hits over 40 degrees celsius here - a departure from the cooler caviar-producing water of the Caspian Sea.
But Al Dhaheri says that scepticism is misplaced.
"When we started building, announcing the project to the world from here in Abu Dhabi, people thought that this really wasn't the ideal place for such a project," he says.
"People thought that this project can only be in places where cold weather is that is suitable for the fish. No wrong."
The dozens of water basins which line this sprawling industrial complex are monitored by a team of engineers.
The roar of the automated feeding system - programmed to feed the stock by computer - overpowers the sound of water recirculating inside the tanks.
They ensure the home to hundreds of thousands of fish remains at a habitable temperature for years to come so they can reach maturity, despite the scorching Abu Dhabi heat.
All raised, harvested, and packed here in the UAE.
You can license this story through AP Archive: http://www.aparchive.com/metadata/youtube/165149a3bf8eb5e0534111b5c5b01ca1
Find out more about AP Archive: http://www.aparchive.com/HowWeWork

5:13

Why Caviar Is So Expensive | So Expensive

Why Caviar Is So Expensive | So Expensive

Why Caviar Is So Expensive | So Expensive

Caviar is one of the most expensive foods in the world. Selling for up to $35,000 per kilo, it's revered and relished by aristocrats across the globe. But it's an acquired taste. Turns out, caviar wasn't always so valuable. In the19th century, sturgeon species in the US were so common that there are accounts of caviar being offered in saloons for free, like bar nuts. In Europe, fishermen were feeding the eggs to their pigs, or leaving it on the beach to spoil. What changed?
Tech Insider tells you all you need to know about tech: gadgets, how-to's, gaming, science, digital culture, and more.
Subscribe to our channel and visit us at: http://www.businessinsider.com/sai
TI on Facebook: https://www.facebook.com/techinsider
TI on Instagram: https://www.instagram.com/tech_insider/
TI on Twitter: https://twitter.com/techinsider
--------------------------------------------------
Following is the transcript of the video:
Similar to true champagne, caviar doesn't come from just anywhere. This, for example, is not caviar. To get the real thing, it has to be eggs from a sturgeon. There are 27 species around the world in North America, Europe, and Asia. But probably not for long.
Arne Ludwig: In this case, sturgeon will die out because humans are over-harvesting their populations and destroying their habitats.
In 2010, the InternationalUnion for Conservation of Nature placed 18 species on its Red List of Threatened Species, making the sturgeon the most endangered group of species on Earth. But lists like these are bittersweet. On the one hand, they can help protect the sturgeon from further population decline. On the other hand, the rarer that caviar becomes, the more we can't get enough of it. There's actually an economic idea that explains this. It's called the rarity value thesis and it describes how "rarity increases the value of the item." Sturgeon can weigh up to several thousand pounds, and produce hundreds of pounds of roe at a time. The world record belongs to a beluga sturgeon that weighed 2,520 pounds and yielded 900 pounds of roe. Today, she'd be worth about half a million dollars.
It wasn't until around the 20th century when these freshwater fish and their eggs became a rare commodity. Pollution poisoned their waters and dams blocked their spawning grounds upstream. They had nowhere to reproduce and continued to be overfished for their meat and roe. On top of that, it takes 8-20 years for a female to sexually mature, depending on the species. She can produce millions of eggs at a time, but odds are that only one will survive to adulthood. In the end, the sturgeon population couldn't keep up with demand and their coveted eggs became the jewels of the luxury food scene. Today, caviar imports and exports are closely regulated in the US., which is partly why it's so expensive.
DeborahKeane: People forget that every single egg, every one of these eggs is taken off by hand. Now, remember that we're dealing with a raw seafood endangered species. So it is basically like eating and dealing with edible elephant tusks. It is that heavily regulated.
That's why today, the majority of caviar comes from sturgeon farms.
Deborah Keane: Little did I know that by 2011, all wild caviar would become illegal on the planet. When I started there were six farms in the world and only two producing caviar in the world and that was in 2004. Now, there are 2,000 farms.
One farm, in particular, in China called KalugaQueen produces 35% of the world's caviar. Caviar there is harvested with the classic Russian and Iranian technique, which involves killing the fish and then extracting the eggs. Other farms are exploring a different technique, which doesn't involve killing the fish. It's called stripping. The fish are injected with a hormone that triggers their urge to release eggs. Farmers have been doing this for many years, but not to get caviar — just to produce more fish. It wasn't until recently that people started canning this stuff and selling it as caviar.
Dmitrijs Tracuks: The biggest thing is that yes, fish stays alive. You have really small impact on the fish because you do it really fast. You take the fish out of the water, you put it on the special holding facility. The fish has already started to spawn and so all that requires is to press on the belly, massage the belly and the caviar will just flow out of the fish.
The idea behind no-kill caviar is a commendable one, but it has yet to catch on. Either way, with caviar farms in place, this gives the wild sturgeon population a chance to recover. But whether or not, that happens is largely up to us.: https://www.instagram.com/tech_insider/
Why Caviar Is So Expensive | So Expensive

3:28

Catch and cook, fishing, cooking with friends on Caspian see.

Catch and cook, fishing, cooking with friends on Caspian see.

Catch and cook, fishing, cooking with friends on Caspian see.

17:44

The Caspian Horse: 50th Anniversary of its Rediscovery

The Caspian Horse: 50th Anniversary of its Rediscovery

The Caspian Horse: 50th Anniversary of its Rediscovery

2015 is the 50th anniversary of the rediscovery of the Caspian horse. To celebrate this, TV director and Caspian HorseSociety council member, Farokh Khorooshi has teamed up with renowned equine photographer Colin Barker to produce a commemorative calendar depicting Caspians throughout the world, including their native Iran.
There are fewer than 1,000 Caspian horses around the world and so steps need to be taken to preserve and continue the breed, so proceeds from the calendar are going towards setting up the Caspian Horse Sperm BankProject. For more info on the calendar and project please visit: http://www.caspianproductions.co.uk/

Silkroad Caspian Farm Ong

CopyrightDisclaimer Under Section 107 of the Copyright Act 1976, allowance is made for "fair use" for purposes such as criticism, comment, news reporting, teaching, scholarship, and research. Fair use is a use permitted by copyright statute that might otherwise be infringing. Non-profit, educational or personal use tips the balance in favor of fair use.
I did not create nor take credit for the songs used in this video.
I DON'T CLAIM ANY RESPONSIBILITY FOR THESE SONGS, THEY ARE COPYRIGHTED TO THE OWNERS AND I AM NOT PROFITING FROM PUTTING THEM ON YOUTUBE

Beluga Sturgeon Farm "Saaee Aquaculture" in Iran

Gordon heads to Spain to visit a sustainable sturgeon farm, and experiences first hand how much caviar Can be produced from just one fish. He then whips up a lobster and potato salad with truffle mayonnaise and caviar to top it all off. Indulgent.
Gordon RamsayUltimate Fit Food: http://amzn.to/2FznHtk
Subscribe for weekly cooking videos.
If you liked this clip check out the rest of Gordon's channels:
http://www.youtube.com/gordonramsay
http://www.youtube.com/kitchennightmares
http://www.youtube.com/thefword

published: 21 Jan 2017

Abu Dhabi farm makes caviar at a price easier to swallow

A luxurious commodity, now available at a price easier to swallow.
At Petrossian Caviar restaurant in Dubai, guest Anita Attieh from Lebanon is getting her teeth into a once exclusive delicacy.
She used to be one of many consumers who were priced out of the market, it's a trend now beginning to change.
"I tried caviar for the first time about five years ago," she says.
"I enjoy caviar for the taste and the way it is presented, that is what I like most."
This restaurant - which specialises in caviar and gourmet foodstuffs - opened in April 2013 at Dubai's largest mall, frequented by millions of shoppers.
ChefSaber Moufakkir plates thousands of dollars worth of caviar each day.
He says there's been a steady increase in demand for caviar, perhaps because of it's wider availability.
"...

published: 03 Aug 2015

Why Caviar Is So Expensive | So Expensive

Caviar is one of the most expensive foods in the world. Selling for up to $35,000 per kilo, it's revered and relished by aristocrats across the globe. But it's an acquired taste. Turns out, caviar wasn't always so valuable. In the19th century, sturgeon species in the US were so common that there are accounts of caviar being offered in saloons for free, like bar nuts. In Europe, fishermen were feeding the eggs to their pigs, or leaving it on the beach to spoil. What changed?
Tech Insider tells you all you need to know about tech: gadgets, how-to's, gaming, science, digital culture, and more.
Subscribe to our channel and visit us at: http://www.businessinsider.com/sai
TI on Facebook: https://www.facebook.com/techinsider
TI on Instagram: https://www.instagram.com/tech_insider/
TI on Twitte...

published: 08 Feb 2018

Catch and cook, fishing, cooking with friends on Caspian see.

published: 24 Aug 2018

The Caspian Horse: 50th Anniversary of its Rediscovery

2015 is the 50th anniversary of the rediscovery of the Caspian horse. To celebrate this, TV director and Caspian HorseSociety council member, Farokh Khorooshi has teamed up with renowned equine photographer Colin Barker to produce a commemorative calendar depicting Caspians throughout the world, including their native Iran.
There are fewer than 1,000 Caspian horses around the world and so steps need to be taken to preserve and continue the breed, so proceeds from the calendar are going towards setting up the Caspian Horse Sperm BankProject. For more info on the calendar and project please visit: http://www.caspianproductions.co.uk/

CopyrightDisclaimer Under Section 107 of the Copyright Act 1976, allowance is made for "fair use" for purposes such as criticism, comment, news reporting, teaching, scholarship, and research. Fair use is a use permitted by copyright statute that might otherwise be infringing. Non-profit, educational or personal use tips the balance in favor of fair use.
I did not create nor take credit for the songs used in this video.
I DON'T CLAIM ANY RESPONSIBILITY FOR THESE SONGS, THEY ARE COPYRIGHTED TO THE OWNERS AND I AM NOT PROFITING FROM PUTTING THEM ON YOUTUBE

CopyrightDisclaimer Under Section 107 of the Copyright Act 1976, allowance is made for "fair use" for purposes such as criticism, comment, news reporting, teaching, scholarship, and research. Fair use is a use permitted by copyright statute that might otherwise be infringing. Non-profit, educational or personal use tips the balance in favor of fair use.
I did not create nor take credit for the songs used in this video.
I DON'T CLAIM ANY RESPONSIBILITY FOR THESE SONGS, THEY ARE COPYRIGHTED TO THE OWNERS AND I AM NOT PROFITING FROM PUTTING THEM ON YOUTUBE

Gordon heads to Spain to visit a sustainable sturgeon farm, and experiences first hand how much caviar Can be produced from just one fish. He then whips up a lo...

Gordon heads to Spain to visit a sustainable sturgeon farm, and experiences first hand how much caviar Can be produced from just one fish. He then whips up a lobster and potato salad with truffle mayonnaise and caviar to top it all off. Indulgent.
Gordon RamsayUltimate Fit Food: http://amzn.to/2FznHtk
Subscribe for weekly cooking videos.
If you liked this clip check out the rest of Gordon's channels:
http://www.youtube.com/gordonramsay
http://www.youtube.com/kitchennightmares
http://www.youtube.com/thefword

Gordon heads to Spain to visit a sustainable sturgeon farm, and experiences first hand how much caviar Can be produced from just one fish. He then whips up a lobster and potato salad with truffle mayonnaise and caviar to top it all off. Indulgent.
Gordon RamsayUltimate Fit Food: http://amzn.to/2FznHtk
Subscribe for weekly cooking videos.
If you liked this clip check out the rest of Gordon's channels:
http://www.youtube.com/gordonramsay
http://www.youtube.com/kitchennightmares
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Abu Dhabi farm makes caviar at a price easier to swallow

A luxurious commodity, now available at a price easier to swallow.
At Petrossian Caviar restaurant in Dubai, guest Anita Attieh from Lebanon is getting her tee...

A luxurious commodity, now available at a price easier to swallow.
At Petrossian Caviar restaurant in Dubai, guest Anita Attieh from Lebanon is getting her teeth into a once exclusive delicacy.
She used to be one of many consumers who were priced out of the market, it's a trend now beginning to change.
"I tried caviar for the first time about five years ago," she says.
"I enjoy caviar for the taste and the way it is presented, that is what I like most."
This restaurant - which specialises in caviar and gourmet foodstuffs - opened in April 2013 at Dubai's largest mall, frequented by millions of shoppers.
ChefSaber Moufakkir plates thousands of dollars worth of caviar each day.
He says there's been a steady increase in demand for caviar, perhaps because of it's wider availability.
"Well we do have all, all the nationalities like Arabic, European, Indian, American, everybody is coming to eat caviar," he says.
"Everyone now is eating caviar and it's in everyone's hand."
While there's no specific statistics on consumption of caviar in the UAE, those in the industry say that with its booming tourist economy and large expatriate community, the demand for caviar has grown exponentially along with profits.
That new-found access to caviar is thanks to producers such as Emirates Aquatech, a sturgeon farm and caviar processing facility.
Here, workers handle tens of thousands of dollars worth of beluga caviar each day, they jokingly call it 'black gold'.
That's while others monitor dozens of basketball court-length water tanks, the home to hundreds of thousands of egg-producing sturgeon fish.
Unlike the majority of the world's caviar producing facilities, this complex is not on the shores of the Caspian or the rivers of Siberia, but in the Emirate of Abu Dhabi.
With trade in wild caviar banned in 2006, there's since been a gradual surge in acceptance for these farms from connoisseurs around the globe.
That acceptance and growing demand led Ahmed Bin Salem Al Dhaheri, the founder of Emirates Aquatech, to build this; the world's largest indoor caviar producing sturgeon farm in Abu Dhabi with the hopes of capitalising on demand.
"With the UAE and the region growing in terms of economy and population, there's a growing demand on the caviar here as well not only in other parts of the world but here in this region, this country, there is demand for the caviar," he says.
A kilo of wild caviar can cost upwards of $25,000 USD where as farm-raised varieties like that of Emirates Aquatech start from around $2,500; just 10 percent of the price.
That's making it a delicacy accessible to a much wider market.
The idea of constructing a sturgeon farm and caviar processing facility in the Gulf was at first greeted with scepticism given the UAE's vast desert and scorching heat.
It hits over 40 degrees celsius here - a departure from the cooler caviar-producing water of the Caspian Sea.
But Al Dhaheri says that scepticism is misplaced.
"When we started building, announcing the project to the world from here in Abu Dhabi, people thought that this really wasn't the ideal place for such a project," he says.
"People thought that this project can only be in places where cold weather is that is suitable for the fish. No wrong."
The dozens of water basins which line this sprawling industrial complex are monitored by a team of engineers.
The roar of the automated feeding system - programmed to feed the stock by computer - overpowers the sound of water recirculating inside the tanks.
They ensure the home to hundreds of thousands of fish remains at a habitable temperature for years to come so they can reach maturity, despite the scorching Abu Dhabi heat.
All raised, harvested, and packed here in the UAE.
You can license this story through AP Archive: http://www.aparchive.com/metadata/youtube/165149a3bf8eb5e0534111b5c5b01ca1
Find out more about AP Archive: http://www.aparchive.com/HowWeWork

A luxurious commodity, now available at a price easier to swallow.
At Petrossian Caviar restaurant in Dubai, guest Anita Attieh from Lebanon is getting her teeth into a once exclusive delicacy.
She used to be one of many consumers who were priced out of the market, it's a trend now beginning to change.
"I tried caviar for the first time about five years ago," she says.
"I enjoy caviar for the taste and the way it is presented, that is what I like most."
This restaurant - which specialises in caviar and gourmet foodstuffs - opened in April 2013 at Dubai's largest mall, frequented by millions of shoppers.
ChefSaber Moufakkir plates thousands of dollars worth of caviar each day.
He says there's been a steady increase in demand for caviar, perhaps because of it's wider availability.
"Well we do have all, all the nationalities like Arabic, European, Indian, American, everybody is coming to eat caviar," he says.
"Everyone now is eating caviar and it's in everyone's hand."
While there's no specific statistics on consumption of caviar in the UAE, those in the industry say that with its booming tourist economy and large expatriate community, the demand for caviar has grown exponentially along with profits.
That new-found access to caviar is thanks to producers such as Emirates Aquatech, a sturgeon farm and caviar processing facility.
Here, workers handle tens of thousands of dollars worth of beluga caviar each day, they jokingly call it 'black gold'.
That's while others monitor dozens of basketball court-length water tanks, the home to hundreds of thousands of egg-producing sturgeon fish.
Unlike the majority of the world's caviar producing facilities, this complex is not on the shores of the Caspian or the rivers of Siberia, but in the Emirate of Abu Dhabi.
With trade in wild caviar banned in 2006, there's since been a gradual surge in acceptance for these farms from connoisseurs around the globe.
That acceptance and growing demand led Ahmed Bin Salem Al Dhaheri, the founder of Emirates Aquatech, to build this; the world's largest indoor caviar producing sturgeon farm in Abu Dhabi with the hopes of capitalising on demand.
"With the UAE and the region growing in terms of economy and population, there's a growing demand on the caviar here as well not only in other parts of the world but here in this region, this country, there is demand for the caviar," he says.
A kilo of wild caviar can cost upwards of $25,000 USD where as farm-raised varieties like that of Emirates Aquatech start from around $2,500; just 10 percent of the price.
That's making it a delicacy accessible to a much wider market.
The idea of constructing a sturgeon farm and caviar processing facility in the Gulf was at first greeted with scepticism given the UAE's vast desert and scorching heat.
It hits over 40 degrees celsius here - a departure from the cooler caviar-producing water of the Caspian Sea.
But Al Dhaheri says that scepticism is misplaced.
"When we started building, announcing the project to the world from here in Abu Dhabi, people thought that this really wasn't the ideal place for such a project," he says.
"People thought that this project can only be in places where cold weather is that is suitable for the fish. No wrong."
The dozens of water basins which line this sprawling industrial complex are monitored by a team of engineers.
The roar of the automated feeding system - programmed to feed the stock by computer - overpowers the sound of water recirculating inside the tanks.
They ensure the home to hundreds of thousands of fish remains at a habitable temperature for years to come so they can reach maturity, despite the scorching Abu Dhabi heat.
All raised, harvested, and packed here in the UAE.
You can license this story through AP Archive: http://www.aparchive.com/metadata/youtube/165149a3bf8eb5e0534111b5c5b01ca1
Find out more about AP Archive: http://www.aparchive.com/HowWeWork

Why Caviar Is So Expensive | So Expensive

Caviar is one of the most expensive foods in the world. Selling for up to $35,000 per kilo, it's revered and relished by aristocrats across the globe. But it's ...

Caviar is one of the most expensive foods in the world. Selling for up to $35,000 per kilo, it's revered and relished by aristocrats across the globe. But it's an acquired taste. Turns out, caviar wasn't always so valuable. In the19th century, sturgeon species in the US were so common that there are accounts of caviar being offered in saloons for free, like bar nuts. In Europe, fishermen were feeding the eggs to their pigs, or leaving it on the beach to spoil. What changed?
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--------------------------------------------------
Following is the transcript of the video:
Similar to true champagne, caviar doesn't come from just anywhere. This, for example, is not caviar. To get the real thing, it has to be eggs from a sturgeon. There are 27 species around the world in North America, Europe, and Asia. But probably not for long.
Arne Ludwig: In this case, sturgeon will die out because humans are over-harvesting their populations and destroying their habitats.
In 2010, the InternationalUnion for Conservation of Nature placed 18 species on its Red List of Threatened Species, making the sturgeon the most endangered group of species on Earth. But lists like these are bittersweet. On the one hand, they can help protect the sturgeon from further population decline. On the other hand, the rarer that caviar becomes, the more we can't get enough of it. There's actually an economic idea that explains this. It's called the rarity value thesis and it describes how "rarity increases the value of the item." Sturgeon can weigh up to several thousand pounds, and produce hundreds of pounds of roe at a time. The world record belongs to a beluga sturgeon that weighed 2,520 pounds and yielded 900 pounds of roe. Today, she'd be worth about half a million dollars.
It wasn't until around the 20th century when these freshwater fish and their eggs became a rare commodity. Pollution poisoned their waters and dams blocked their spawning grounds upstream. They had nowhere to reproduce and continued to be overfished for their meat and roe. On top of that, it takes 8-20 years for a female to sexually mature, depending on the species. She can produce millions of eggs at a time, but odds are that only one will survive to adulthood. In the end, the sturgeon population couldn't keep up with demand and their coveted eggs became the jewels of the luxury food scene. Today, caviar imports and exports are closely regulated in the US., which is partly why it's so expensive.
DeborahKeane: People forget that every single egg, every one of these eggs is taken off by hand. Now, remember that we're dealing with a raw seafood endangered species. So it is basically like eating and dealing with edible elephant tusks. It is that heavily regulated.
That's why today, the majority of caviar comes from sturgeon farms.
Deborah Keane: Little did I know that by 2011, all wild caviar would become illegal on the planet. When I started there were six farms in the world and only two producing caviar in the world and that was in 2004. Now, there are 2,000 farms.
One farm, in particular, in China called KalugaQueen produces 35% of the world's caviar. Caviar there is harvested with the classic Russian and Iranian technique, which involves killing the fish and then extracting the eggs. Other farms are exploring a different technique, which doesn't involve killing the fish. It's called stripping. The fish are injected with a hormone that triggers their urge to release eggs. Farmers have been doing this for many years, but not to get caviar — just to produce more fish. It wasn't until recently that people started canning this stuff and selling it as caviar.
Dmitrijs Tracuks: The biggest thing is that yes, fish stays alive. You have really small impact on the fish because you do it really fast. You take the fish out of the water, you put it on the special holding facility. The fish has already started to spawn and so all that requires is to press on the belly, massage the belly and the caviar will just flow out of the fish.
The idea behind no-kill caviar is a commendable one, but it has yet to catch on. Either way, with caviar farms in place, this gives the wild sturgeon population a chance to recover. But whether or not, that happens is largely up to us.: https://www.instagram.com/tech_insider/
Why Caviar Is So Expensive | So Expensive

Caviar is one of the most expensive foods in the world. Selling for up to $35,000 per kilo, it's revered and relished by aristocrats across the globe. But it's an acquired taste. Turns out, caviar wasn't always so valuable. In the19th century, sturgeon species in the US were so common that there are accounts of caviar being offered in saloons for free, like bar nuts. In Europe, fishermen were feeding the eggs to their pigs, or leaving it on the beach to spoil. What changed?
Tech Insider tells you all you need to know about tech: gadgets, how-to's, gaming, science, digital culture, and more.
Subscribe to our channel and visit us at: http://www.businessinsider.com/sai
TI on Facebook: https://www.facebook.com/techinsider
TI on Instagram: https://www.instagram.com/tech_insider/
TI on Twitter: https://twitter.com/techinsider
--------------------------------------------------
Following is the transcript of the video:
Similar to true champagne, caviar doesn't come from just anywhere. This, for example, is not caviar. To get the real thing, it has to be eggs from a sturgeon. There are 27 species around the world in North America, Europe, and Asia. But probably not for long.
Arne Ludwig: In this case, sturgeon will die out because humans are over-harvesting their populations and destroying their habitats.
In 2010, the InternationalUnion for Conservation of Nature placed 18 species on its Red List of Threatened Species, making the sturgeon the most endangered group of species on Earth. But lists like these are bittersweet. On the one hand, they can help protect the sturgeon from further population decline. On the other hand, the rarer that caviar becomes, the more we can't get enough of it. There's actually an economic idea that explains this. It's called the rarity value thesis and it describes how "rarity increases the value of the item." Sturgeon can weigh up to several thousand pounds, and produce hundreds of pounds of roe at a time. The world record belongs to a beluga sturgeon that weighed 2,520 pounds and yielded 900 pounds of roe. Today, she'd be worth about half a million dollars.
It wasn't until around the 20th century when these freshwater fish and their eggs became a rare commodity. Pollution poisoned their waters and dams blocked their spawning grounds upstream. They had nowhere to reproduce and continued to be overfished for their meat and roe. On top of that, it takes 8-20 years for a female to sexually mature, depending on the species. She can produce millions of eggs at a time, but odds are that only one will survive to adulthood. In the end, the sturgeon population couldn't keep up with demand and their coveted eggs became the jewels of the luxury food scene. Today, caviar imports and exports are closely regulated in the US., which is partly why it's so expensive.
DeborahKeane: People forget that every single egg, every one of these eggs is taken off by hand. Now, remember that we're dealing with a raw seafood endangered species. So it is basically like eating and dealing with edible elephant tusks. It is that heavily regulated.
That's why today, the majority of caviar comes from sturgeon farms.
Deborah Keane: Little did I know that by 2011, all wild caviar would become illegal on the planet. When I started there were six farms in the world and only two producing caviar in the world and that was in 2004. Now, there are 2,000 farms.
One farm, in particular, in China called KalugaQueen produces 35% of the world's caviar. Caviar there is harvested with the classic Russian and Iranian technique, which involves killing the fish and then extracting the eggs. Other farms are exploring a different technique, which doesn't involve killing the fish. It's called stripping. The fish are injected with a hormone that triggers their urge to release eggs. Farmers have been doing this for many years, but not to get caviar — just to produce more fish. It wasn't until recently that people started canning this stuff and selling it as caviar.
Dmitrijs Tracuks: The biggest thing is that yes, fish stays alive. You have really small impact on the fish because you do it really fast. You take the fish out of the water, you put it on the special holding facility. The fish has already started to spawn and so all that requires is to press on the belly, massage the belly and the caviar will just flow out of the fish.
The idea behind no-kill caviar is a commendable one, but it has yet to catch on. Either way, with caviar farms in place, this gives the wild sturgeon population a chance to recover. But whether or not, that happens is largely up to us.: https://www.instagram.com/tech_insider/
Why Caviar Is So Expensive | So Expensive

2015 is the 50th anniversary of the rediscovery of the Caspian horse. To celebrate this, TV director and Caspian HorseSociety council member, Farokh Khorooshi has teamed up with renowned equine photographer Colin Barker to produce a commemorative calendar depicting Caspians throughout the world, including their native Iran.
There are fewer than 1,000 Caspian horses around the world and so steps need to be taken to preserve and continue the breed, so proceeds from the calendar are going towards setting up the Caspian Horse Sperm BankProject. For more info on the calendar and project please visit: http://www.caspianproductions.co.uk/

2015 is the 50th anniversary of the rediscovery of the Caspian horse. To celebrate this, TV director and Caspian HorseSociety council member, Farokh Khorooshi has teamed up with renowned equine photographer Colin Barker to produce a commemorative calendar depicting Caspians throughout the world, including their native Iran.
There are fewer than 1,000 Caspian horses around the world and so steps need to be taken to preserve and continue the breed, so proceeds from the calendar are going towards setting up the Caspian Horse Sperm BankProject. For more info on the calendar and project please visit: http://www.caspianproductions.co.uk/

Silkroad Caspian Farm Ong

CopyrightDisclaimer Under Section 107 of the Copyright Act 1976, allowance is made for "fair use" for purposes such as criticism, comment, news reporting, teaching, scholarship, and research. Fair use is a use permitted by copyright statute that might otherwise be infringing. Non-profit, educational or personal use tips the balance in favor of fair use.
I did not create nor take credit for the songs used in this video.
I DON'T CLAIM ANY RESPONSIBILITY FOR THESE SONGS, THEY ARE COPYRIGHTED TO THE OWNERS AND I AM NOT PROFITING FROM PUTTING THEM ON YOUTUBE

Gordon heads to Spain to visit a sustainable sturgeon farm, and experiences first hand how much caviar Can be produced from just one fish. He then whips up a lobster and potato salad with truffle mayonnaise and caviar to top it all off. Indulgent.
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Abu Dhabi farm makes caviar at a price easier to swallow

A luxurious commodity, now available at a price easier to swallow.
At Petrossian Caviar restaurant in Dubai, guest Anita Attieh from Lebanon is getting her teeth into a once exclusive delicacy.
She used to be one of many consumers who were priced out of the market, it's a trend now beginning to change.
"I tried caviar for the first time about five years ago," she says.
"I enjoy caviar for the taste and the way it is presented, that is what I like most."
This restaurant - which specialises in caviar and gourmet foodstuffs - opened in April 2013 at Dubai's largest mall, frequented by millions of shoppers.
ChefSaber Moufakkir plates thousands of dollars worth of caviar each day.
He says there's been a steady increase in demand for caviar, perhaps because of it's wider availability.
"Well we do have all, all the nationalities like Arabic, European, Indian, American, everybody is coming to eat caviar," he says.
"Everyone now is eating caviar and it's in everyone's hand."
While there's no specific statistics on consumption of caviar in the UAE, those in the industry say that with its booming tourist economy and large expatriate community, the demand for caviar has grown exponentially along with profits.
That new-found access to caviar is thanks to producers such as Emirates Aquatech, a sturgeon farm and caviar processing facility.
Here, workers handle tens of thousands of dollars worth of beluga caviar each day, they jokingly call it 'black gold'.
That's while others monitor dozens of basketball court-length water tanks, the home to hundreds of thousands of egg-producing sturgeon fish.
Unlike the majority of the world's caviar producing facilities, this complex is not on the shores of the Caspian or the rivers of Siberia, but in the Emirate of Abu Dhabi.
With trade in wild caviar banned in 2006, there's since been a gradual surge in acceptance for these farms from connoisseurs around the globe.
That acceptance and growing demand led Ahmed Bin Salem Al Dhaheri, the founder of Emirates Aquatech, to build this; the world's largest indoor caviar producing sturgeon farm in Abu Dhabi with the hopes of capitalising on demand.
"With the UAE and the region growing in terms of economy and population, there's a growing demand on the caviar here as well not only in other parts of the world but here in this region, this country, there is demand for the caviar," he says.
A kilo of wild caviar can cost upwards of $25,000 USD where as farm-raised varieties like that of Emirates Aquatech start from around $2,500; just 10 percent of the price.
That's making it a delicacy accessible to a much wider market.
The idea of constructing a sturgeon farm and caviar processing facility in the Gulf was at first greeted with scepticism given the UAE's vast desert and scorching heat.
It hits over 40 degrees celsius here - a departure from the cooler caviar-producing water of the Caspian Sea.
But Al Dhaheri says that scepticism is misplaced.
"When we started building, announcing the project to the world from here in Abu Dhabi, people thought that this really wasn't the ideal place for such a project," he says.
"People thought that this project can only be in places where cold weather is that is suitable for the fish. No wrong."
The dozens of water basins which line this sprawling industrial complex are monitored by a team of engineers.
The roar of the automated feeding system - programmed to feed the stock by computer - overpowers the sound of water recirculating inside the tanks.
They ensure the home to hundreds of thousands of fish remains at a habitable temperature for years to come so they can reach maturity, despite the scorching Abu Dhabi heat.
All raised, harvested, and packed here in the UAE.
You can license this story through AP Archive: http://www.aparchive.com/metadata/youtube/165149a3bf8eb5e0534111b5c5b01ca1
Find out more about AP Archive: http://www.aparchive.com/HowWeWork

Why Caviar Is So Expensive | So Expensive

Caviar is one of the most expensive foods in the world. Selling for up to $35,000 per kilo, it's revered and relished by aristocrats across the globe. But it's an acquired taste. Turns out, caviar wasn't always so valuable. In the19th century, sturgeon species in the US were so common that there are accounts of caviar being offered in saloons for free, like bar nuts. In Europe, fishermen were feeding the eggs to their pigs, or leaving it on the beach to spoil. What changed?
Tech Insider tells you all you need to know about tech: gadgets, how-to's, gaming, science, digital culture, and more.
Subscribe to our channel and visit us at: http://www.businessinsider.com/sai
TI on Facebook: https://www.facebook.com/techinsider
TI on Instagram: https://www.instagram.com/tech_insider/
TI on Twitter: https://twitter.com/techinsider
--------------------------------------------------
Following is the transcript of the video:
Similar to true champagne, caviar doesn't come from just anywhere. This, for example, is not caviar. To get the real thing, it has to be eggs from a sturgeon. There are 27 species around the world in North America, Europe, and Asia. But probably not for long.
Arne Ludwig: In this case, sturgeon will die out because humans are over-harvesting their populations and destroying their habitats.
In 2010, the InternationalUnion for Conservation of Nature placed 18 species on its Red List of Threatened Species, making the sturgeon the most endangered group of species on Earth. But lists like these are bittersweet. On the one hand, they can help protect the sturgeon from further population decline. On the other hand, the rarer that caviar becomes, the more we can't get enough of it. There's actually an economic idea that explains this. It's called the rarity value thesis and it describes how "rarity increases the value of the item." Sturgeon can weigh up to several thousand pounds, and produce hundreds of pounds of roe at a time. The world record belongs to a beluga sturgeon that weighed 2,520 pounds and yielded 900 pounds of roe. Today, she'd be worth about half a million dollars.
It wasn't until around the 20th century when these freshwater fish and their eggs became a rare commodity. Pollution poisoned their waters and dams blocked their spawning grounds upstream. They had nowhere to reproduce and continued to be overfished for their meat and roe. On top of that, it takes 8-20 years for a female to sexually mature, depending on the species. She can produce millions of eggs at a time, but odds are that only one will survive to adulthood. In the end, the sturgeon population couldn't keep up with demand and their coveted eggs became the jewels of the luxury food scene. Today, caviar imports and exports are closely regulated in the US., which is partly why it's so expensive.
DeborahKeane: People forget that every single egg, every one of these eggs is taken off by hand. Now, remember that we're dealing with a raw seafood endangered species. So it is basically like eating and dealing with edible elephant tusks. It is that heavily regulated.
That's why today, the majority of caviar comes from sturgeon farms.
Deborah Keane: Little did I know that by 2011, all wild caviar would become illegal on the planet. When I started there were six farms in the world and only two producing caviar in the world and that was in 2004. Now, there are 2,000 farms.
One farm, in particular, in China called KalugaQueen produces 35% of the world's caviar. Caviar there is harvested with the classic Russian and Iranian technique, which involves killing the fish and then extracting the eggs. Other farms are exploring a different technique, which doesn't involve killing the fish. It's called stripping. The fish are injected with a hormone that triggers their urge to release eggs. Farmers have been doing this for many years, but not to get caviar — just to produce more fish. It wasn't until recently that people started canning this stuff and selling it as caviar.
Dmitrijs Tracuks: The biggest thing is that yes, fish stays alive. You have really small impact on the fish because you do it really fast. You take the fish out of the water, you put it on the special holding facility. The fish has already started to spawn and so all that requires is to press on the belly, massage the belly and the caviar will just flow out of the fish.
The idea behind no-kill caviar is a commendable one, but it has yet to catch on. Either way, with caviar farms in place, this gives the wild sturgeon population a chance to recover. But whether or not, that happens is largely up to us.: https://www.instagram.com/tech_insider/
Why Caviar Is So Expensive | So Expensive

The Caspian Horse: 50th Anniversary of its Rediscovery

2015 is the 50th anniversary of the rediscovery of the Caspian horse. To celebrate this, TV director and Caspian HorseSociety council member, Farokh Khorooshi has teamed up with renowned equine photographer Colin Barker to produce a commemorative calendar depicting Caspians throughout the world, including their native Iran.
There are fewer than 1,000 Caspian horses around the world and so steps need to be taken to preserve and continue the breed, so proceeds from the calendar are going towards setting up the Caspian Horse Sperm BankProject. For more info on the calendar and project please visit: http://www.caspianproductions.co.uk/